Soup weather is finally here!!!! My heart is so happy. I love soup, of all types, but my favorite is a hearty soup that can stand on its own for a meal. This turkey chili is just that: hearty, full of veggies, spicy, and a stand alone dish that makes my autumn heart skip a beat.
First, you must dice the fresh veggies: carrot, onion, and celery.
- 1 tbsp butter
- 3 thinly sliced carrots
- 4 stalks diced celery
- 1/2 medium white onion, diced
Cook in large stock pot or Dutch oven for 10 minutes over medium heat, or until veggies are tender.
Then you sauté the meat in a separate pan until fully browned and cooked through.
- 1lb ground turkey
- 2tbsp Italian seasoning
Next comes all the extra veggies and prepping the spices. You can do this while the meat and diced veggies cook. Strain (but don’t rinse) one can of each of the following:
- 1 can tri bean blend
- 1 can black beans
- 1 can corn
- 1can garbanzo beans
- 1can diced tomato
Pour all into collender and strain of liquid then put all above ingredients into stock pot, including the meat.
- 1tsp salt
- 1-2 tsp cumin
- 1-2 tsp chili powder
- 1tsp fresh cracked black pepper
- 1tsp red pepper flakes (optional)
- 1 small can tomato paste
Stir in spices and paste before pouring in chicken/vegetable stock.
- 1 box (oz) chicken or veggie stock
Simmer for 25-20 minutes with lid on, stirring occasionally. Serve hot.
Topping ideas: sour cream, chives, shredded cheese, oyster crackers, cilantro, guacamole, or grilled cheese (for dipping). Since this chili is spicy (when you add full amounts of all the spices) I like to add things to tame down the spice level.
This is a great weeknight dinner, it freezes well, and is packed full of good for you veggies. What is your favorite fall soup? Leave a comment below, or even better post a link to the recipe! Happy autumn.